Organic Red Kale, Quinoa, Tempeh

I took a bunch of red kale and just sliced it every inch of length, going up and down the stalk. Then, in a large stock pan, I put a little olive oil and three cloves of garlic that I had thinly sliced, and sauteed over medium heat for just a minute or so - I didn't let the garlic turn brown but just soften a bit. I added in 1/2 cup boiling water, into which I had dissolved a cube of vegan bouillon, the kale, and a little salt.

I brought the heat up to return the water to a boil, then reduced it to a low heat and simmered the kale, covered, for 6-8 minutes. Removing the cover, I let the kale cook for another 5-7 minutes till much of the water had evaporated, then I mixed in some freshly ground black pepper, a tablespoon or so of red wine vinegar, and maybe 1/2 teaspoon of fresh ginger, finely diced. I served it with some gourmet fried Lars' Own brand crispy onions on top, along with quinoa and sauteed tempeh.